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Oven Baked Pumpkin Risotto
salads sides

Oven Baked Pumpkin Risotto

(Not rated yet )
For creamy risotto without any stirring, cook it in the oven instead of the stovetop. This risotto has fall's favorite flavors – pumpkin, sage and pumpkin pie spice.
  • 10m

    prep time

  • 35m

    Cook Time

  • 287

    Calories

  • 9

    Ingredients

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Ingredients

4

Servings

Instructions

  • Preheat oven to 425°F. Heat oil in large ovenproof saucepan or Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice.

  • Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder. Add 3 cups of the warm chicken broth; mix well. Bring to boil. Cover.

  • Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup broth and Parmesan cheese; mix well. Serve with additional cheese, if desired.

Nutrition information (per Serving)

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